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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-30-2015, 08:30 AM | #1 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 06-15-15
Location: Snohomish, WA
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First whole pig
Hello brothers,
I've got a MC PR42 and will be roasting my first porker. Thinking about stuffing the thing with some kind of link sausage, maybe a chicken. What my main concern is, what spices or rubs to use and even more important, how to prepare. Do I de-bone as much as possible including remove the ribcage? Thanks |
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09-30-2015, 09:15 AM | #2 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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This is one I did not too long ago. You really don't need to do much to them other than wash off any excess blood and crap and then pat dry. I rub down with a little olive oil, start drinking the beer, and cook about 250-ish. You really don't need to add stuff to the inside if you don't want to.....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... Last edited by daninnewjersey; 02-27-2021 at 05:42 AM.. |
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09-30-2015, 05:33 PM | #3 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Skin on or off?
No no need to de-bone anything, it comes apart real easy when it's done. Rubs are really a waste of time on a whole hog in my experience. The cook is too long and the rubs will usually burn and ruin your cracklins. Yup 250 or so and let her ride...................tasty as all get out when it's done
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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09-30-2015, 06:23 PM | #4 | |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Edit: to OP's question, naw don't worry about deboning, jusy olive oil & salt on the skin and your favorite pork rub on the inside; I'm partial to Oakridge rubs or Byron's. There is a realiy neat vid on the www that shows how to prep for a foil wrap, just search on "whole hog foil wrap"; I find domestic hogs only need a couple hours of smoke before wrapping to get that super mahogany color.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. Last edited by dwfisk; 09-30-2015 at 06:43 PM.. |
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09-30-2015, 10:20 PM | #5 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Are you butterflying or doing racer style or some other way? I do racer style in my offset. A couple heads of cabbage to protect the ribs and loins from overcooking.
I'll rub the skin down with oil and hit the inside generally with s&p, maybe onion and garlic powders, sometimes I'll use a rub. I injected the last one with the Chris Lily injection recipe (salt cut in half) with great results. I foil the piggy a little bit before I hit the color I like. To me it seems that what's really going on when cooking a pig is fire tending. That's key IMO. If the fire's good all the way through you should be fine - just allow enough time and put in a buffer of at least an hour maybe 2.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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09-30-2015, 11:20 PM | #6 |
Quintessential Chatty Farker
Join Date: 12-30-06
Location: Dalton Georgia
Name/Nickname : Bobby
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I'm hoping to do a whole hog one day. Probably make up a lean too spit to lean over the fire. I seen it done once, and it was a sight to see for sure.
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Weber One Touch Gold Smokers- Back In Stock Napoleon Apollo Smoker Courtesy of Ray Lampe |
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10-01-2015, 07:53 AM | #7 |
is one Smokin' Farker
Join Date: 06-03-10
Location: Chattanooga, TN
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This is the second one I did. The first I tried to do in the ground and it was an epic fail. This one we just washed out and then rubbed it down inside with some of our favorite rub (I don't remember which, sorry). Put olive oil on the outside, but probably not enough. This one was small, so it didn't take too long to cook. It was quite tasty.
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10-01-2015, 08:00 AM | #8 | |
is Blowin Smoke!
Join Date: 07-31-11
Location: Beaumont, CA
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10-01-2015, 11:45 PM | #9 |
is one Smokin' Farker
Join Date: 09-10-13
Location: Gold Canyon, AZ
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All I did was inject it 50/50 red vinegar & apple cider. Rub down with grapeseed oil & rubbed inside and out with a bit of salt. Pinned a double folded length of aluminum foil down the inside length of the loin meat with skewers to protect from drying out). Put 80 Lbs.r on MC PR60 @ 250° to 300° for 9 hours (1 hour per 10 Lbs. + 1). It was very, very good!
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"Hi, my name is Gerry and I'm a "BBQ'aholic" and I'm here for help... |
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10-02-2015, 02:48 AM | #10 |
Quintessential Chatty Farker
Join Date: 12-30-06
Location: Dalton Georgia
Name/Nickname : Bobby
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Beautiful presentation, I would have enjoyed sharing that with you.
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Weber One Touch Gold Smokers- Back In Stock Napoleon Apollo Smoker Courtesy of Ray Lampe |
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10-02-2015, 05:36 AM | #11 | |
Quintessential Chatty Farker
Join Date: 05-29-08
Location: LaFayette, GA
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Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50 |
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10-02-2015, 09:57 AM | #12 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I think it's scientifically impossible to not have fun at a pig roast.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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10-02-2015, 04:30 PM | #13 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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I'm doing my first at the end of the month. Getting excited. Just need the metal parts
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Tags |
hog, pig, prep, prepare, Roast |
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